Rheological properties of waxy maize starch and xanthan gum mixtures in the presence of sucrose

Carbohydrate Polymers

Volumn 77, Issue 3, 2009, Pages 472-481

  Wang, Bao ^a   Wang, Li Jun ^a   Li, Dong ^a   Özkan, Necati ^b   Li, Shu Jun ^c   Mao, Zhi Huai ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

^c CHINESE ACADEMY OF AGRICULTURAL MECHANIZATION SCIENCES   (China)

Author keywords

Anti thixotropic; Rheological properties; Sucrose; Waxy maize starch; Xanthan gum

Indexed keywords

ANTI-THIXOTROPIC; RHEOLOGICAL PROPERTIES; SUCROSE; WAXY MAIZE STARCH; XANTHAN GUM;

HEATING; MIXTURES; STARCH; SUGAR (SUCROSE);

RHEOLOGY;

ZEA MAYS;

EID: 67349192560     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2009.01.017     Document Type: Article

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